Achcharu (Sri Lankan Pickle)

Ingredients

• 1 medium Green Mango
• 1 large Carrot
• 1 cup Cauliflower Florets
• 1/2 cup Green Beans
• 1/2 medium Red Onion
• 2-3 whole Green Chilies
• 1 tablespoon Ginger
• 2 cloves Garlic
• 1 tablespoon Mustard Seeds
• 1/2 teaspoon Turmeric Powder
• 1 teaspoon Chili Powder
• 1/2 cup Vinegar
• 2 tablespoons Sugar
• 1 teaspoon Salt

Instructions

1. 1Wash and prepare all the vegetables: cut the 1 medium Green Mango into 1/2-inch cubes, cut the 1 large Carrot into 1/2-inch cubes, cut the 1 cup Cauliflower Florets into bite-sized pieces, cut the 1/2 cup Green Beans into 1-inch pieces, and thinly slice the 1/2 medium Red Onion. Finely mince the 1 tablespoon Ginger and 2 cloves Garlic.
2. 2In a large heavy-bottomed pot, combine the 1/2 cup Vinegar, 2 tablespoons Sugar, 1 teaspoon Salt, 1 tablespoon Mustard Seeds, 1/2 teaspoon Turmeric Powder, and 1 teaspoon Chili Powder.
3. 3Heat the mixture in the pot over medium heat (350°F / 175°C) until it just begins to simmer, stirring occasionally. This should take about 2-3 minutes. You will see small bubbles forming around the edges.
4. 4Add the prepared vegetables (Green Mango, Carrot, Cauliflower Florets, Green Beans, Red Onion), minced Ginger, and minced Garlic to the pot. Stir everything to coat the vegetables with the liquid.
5. 5Bring the mixture back to a gentle simmer over medium heat (350°F / 175°C). Cook for 5 to 7 minutes, stirring occasionally, until the vegetables are slightly softened but still have a slight crunch when bitten. The liquid will thicken slightly.
6. 6Remove the pot from the heat. Let the achcharu cool completely in the pot. This allows the flavors to meld and the vegetables to finish softening without becoming mushy.
7. 7Once completely cool, transfer the achcharu to an airtight container. Store it in the refrigerator for at least a few hours before serving to allow the flavors to fully develop. It can be stored for a few days.

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